Gaia (pronounced Yeah-Ah) started in 1994 by two friends, Agronomist Leon Karatsalos and eonologist Yiannis Paraskevopoulos, with a small vineyard on the Island of Santorini. The vineyards of Santorini grow the native grape Assyrtiko. Assyrtiko is perhaps the only Mediterranean grape variety to flourish under such difficult climatic conditions. From poor, porous soil formed by volcanic activity and composed largely of pumice, Assyrtiko produces wines with a relatively high acidity. The Gai’a vineyards, located on the Southeastern slopes of Episkopi, Akrotiri and Pyrgos regions, are composed entirely of 70-80 year old, ungrafted vines with a dramatically low yield. It is an anomaly in today’s technologically advanced world and a wine that is well worth preserving and treasuring. In 1996, Leon and Yiannis purchased a fully functioning winery with vineyards in Nemea, just outside Athens. Here they grow the red grape Agiorgitiko (ah your YEE TEE ko), which we believe is a fabulous grape. Agiorgitiko can be produced in a range of styles, from fruity rosé and fresh light-bodied red that is best served slightly chilled to a full-bodied red that responds well to oak aging and can cellar and improve for many years. In many ways, Agiorgitko is Greece’s Nebbiolo. Gai’a produces a broad range of extremely high quality wines in a range of styles. Robert Parker describes them as “one of Greece’s finest wineries, making steely Santorini whites and Agiorgitiko that is among Greece’s best.” Wine & Spirits Winery of the Year in 2007, 2009 and 2010!
A structured wine, showing the intense fruit of the grape variety and well integrated oak. With proper cellar conditions it will evolve over the next four years becoming more complex and velvety. This is medium bodied wine, with forward primary fruit, deep purple color and firm tannins.
The Wild Ferment is produced by letting a combination of small 1,000 liter Inox tanks and 225 liter French barriques ferment on its own using native yeasts. Upon completing fermentation, only successful tanks/barrels (not all complete fermentation as required with wild yeast) are blended and the resulting wine is fabulously complex and aromatic, while still maintaining the mineral, almost salty, nature of the grape. It is big, ripe and impressively pungent with white pepper, salt and volcanic pumice. There is a seamless duo of intense acidity and a layered very austere structured grapefruit saline finish. Compact with loads of extract. With age, the wine will lose its mineral dimension and develop complex fruity and honied notes. Drink now or hold for up to 5 years.
The grapes for the Monograph Assyrtiko come from vineyards located in the semi-mountainous Koutsi region of Nemea. Unlike the bone-dry, volcanic soils of its native Santorini, the calcareous soils of mainland Greece impart an entirely different character to the varietal, giving it a wider range of exotic fruit flavors and aromas. This is a youthful, intensely fruity Assyrtiko, with a bouquet of honeysuckle and citrus fruit and a refreshing acidity on the palate.
Introducing the new offering from Gaia Estate, a fantastic orange wine using the versatile Moschofilero grape. Spontaneous yeast fermentation and prolonged maceration give this wine a unique character.
Made from Agiorgitiko from the Nemea region. There are three levels of this grape in the Gaia range and this is their easy drinking / entry level version. A soft fruity wine that has lots of plum flavours with violet, and almost musky, lift to it. Nice and very easy to drink.
by Wine Type
by Grape Variety
by Case Size
FROM THE WORLD TO YOUR DOOR
Stay up to date!
Sign up for the Ultimate Wine Lovers Newsletter with weekly offers
We respect your privacy. Your information is safe and will never be shared.